Cooking Oil Part V: Olive Oils

The fifth part of cooking oil series would focus on olive oil, the most famous edible oil. It might be accounted for the popularity of Mediterranean cuisine from people wanting to live healthier. Encouraged by personal accounts of centenarians and studies that claim how it aid in regulating cholesterol level, this type of oil had been believed as a healthy source of fat. But before rushing to grab a bottle, it is diligent to be aware that there are different varieties of olive oil, to avoid wasting money and harming ones health from being blinded by health trends, and tricked by misleading labels and/or just pure forgery.    

Olive Oil

The edible oil is extracted directly from whole olive fruit by cold pressing method, as all olive oil starts, then water is removed from the mixture leaving the oil.  The flavor and color of the olive oil depends on the type of olive, the region and altitude, time of harvest, maturity of fruit and the extraction process and time of extraction.

Some claim the best olive oil is a blend of oil from a mixture of red-ripe olives and smaller ratio of oil from green olives. The less ripe olive gives bitter and spicy flavor, while ripe olive gives a sweeter taste.

Another factor that affects the taste and aroma of olive oil is freshness, especially unrefined types.  Over time oil deteriorates become stale then rancid. Year old oil may still have good flavor but lack fragrance. After the first year, olive oil should be used for cooking and not for foods to be eaten cold.

Here are varieties of olive oil based on the standard of International Olive Council (IOC):

Varieties of Olive Oil

 

Extra Virgin Olive Oil or EVOO

This is the highest quality of all olive oil, which exhibits the true taste of olives. The color range from crystalline champagne to greenish golden to bright green; the general claim is the deeper the color, the better and heavier the olive flavor. This darker coloured olive oil means chemicals were not used to extract preserving not only unique regional flavor but also the vitamins, nutrients and minerals that is revere for. As mentioned, EVOO is rich and heavy in flavor and that flavor notes range from grassy, earthy, fruity, buttery and spicy, but greatly dependent to its point of origin.

Heat was not applied to squeeze the oil out, it has a lower smoke point compare to other oils. It burns at a lower temperature, with a smoke point of 374 degrees Fahrenheit. This naturally produced oil is delicate oil not ideal for high temperature cooking; exposure to high-heat may lose its flavor. Plus, the availability of some regional EVOOs are limited, thus makes the oil pricy, so it is better saved it as a finishing oil for dressings, vinaigrettes, and dipping. 

Virgin Olive Oil

The label “virgin olive oil” is a reference to the oil production method, where the oil is obtained by the use of mechanical means only, no chemicals. However, this olive oil has a slightly lower quality compare to EVOO. The flavor and odour are still good, but may include some defects.

It has a moderate smoke point of 419 degrees Fahrenheit, and may be fine for moderate heat cooking like sautéing and frying. It is also used as finishing oil for salads and vinaigrettes.  

Olive Oil - “Pure” and “Fino”

“Pure” and “Fino” olive oils, may also known as just “olive oil”, are other kinds of oil and totally different from extra virgin and virgin olive oils, but the name could be misleading. “Pure” is similar to vegetable oil a composition of different oils, but in this case it is a blend of either extra virgin or virgin olive oil and refined olive oil. While “Fino,” meaning fine in Italian, is a blend of extra virgin and virgin olive oils only.

Manufacturers combine olive oils to create new flavor and aroma. Other reason would be to improve the poor quality, flavor and longevity. Some dubious individuals mix olive oils from over ripe olive and/or already rancid olive oils with other okoy and/or unexpired olive oils to mask the defective ones and make a dishonest profit. 

Depending on blend, the color, flavor, aroma and smoke point have vast range. “Fino” olive oils should be used similar to virgin oils due to lower smoke points. Whereas, pure olive oils have moderate smoke point, makes it acceptable for moderate to high-heat cooking. Pure olive oils have light color, lighter taste and flavor is not as remarkable as the virgin oils, but still can be used for vinaigrettes and marinades.

Refined Olive Oil

Olive oil, from pressed fruit, are processed further with chemical solvents, hence called refined olive oil, sometimes labeled as light or extra light olive oil.  The color is lighter and has essentially no flavor or bland hence it is mixed with other stronger-flavored oil.

Manufacturers do this when extracted olive oil is of poor quality and refining process would help improve quality and longevity. The refining process also gives it a higher smoking point of 435-470 degrees Fahrenheit, making it a good candidate of high-temperature cooking. This oil also makes a good choice for cooking or baking where heavy flavor is not desired.

Note to Self

Olive oil is one of the most commonly counterfeited foods in the culinary world. The forgery range from mixing non-olive oils, like sunflower or soy oils, with some olive oils and passed it as pure olive oil. Another is intentionally mislabeling, like passing a lower quality olive oil as EVOO. The worst would be selling rancid or spoiled olive oils. A lot of marketing labels, like light, pure, natural, organic, first pressed, cold pressed and first cold pressed, are unregulated therefore meaningless and unreliable.

Check the label for percentage of acidity, grade (variety) of oil, volume, harvest date and country of origin. Harvest date, not expiration date, is important, do not buy older than one year. The color of the glass bottle should be dark, do not buy olive oil in plastic and/or see thru glass bottles. Store olive oil in a dark and cool place. Some would advice to buy small amounts and consume it in few weeks. 

The level of acidity is also a key factor in choosing good olive oil, and acidity is directly proportional to the relatioship of color, flavor and aroma. Hopefully would be explored in another article.

What do you think about the different grades of olive oils? Please share your thoughts and post comments, reactions, inquiries, suggestions and corrections below. And do not forget to follow to inspire and help this blog create better content. Thank you!

As always enjoy learning!

References

1. Kinkead, E.B., Sehbai, D.S. & Tunney, C.J. (Eds.). (1972). Modern Century Illustrated Encyclopedia (Vols. 16, 17). Australia: McGraw-hill Far Eastern Publishers

2. The Editors of Encyclopedia Britannica. (2013). Encyclopedia Britannica. [Website]. Retrieved from https://www.britannica.com/science/fatty-acid

3. Gunstone, F.D. (Ed.). (2011). Vegetable Oils in Food Technology: Composition, Properties and Uses (Second Edition). United Kingdom: Blackwell Publishing Ltd. 

Cooking Oil Part IV: Types of Vegetable Oils

This is the fourth part of the cooking oil series, in which a continuation of the second and third part of the series presenting the different types of vegetable oil. It also enumerate its culinary uses based on it characteristics and storage options. 

Types of Vegetable Oils

 

Corn Oil

Most corn oils are refined, extracted from germ of corn or maize thru expeller-pressed, then undergo a solvent-extraction using chemical compound like hexane or isohexane, and further refining to neutralize fatty acids, remove color and deodorize.  Refined corn oil has a neutral flavor. It is all right to store it in a cool and dark cabinet, but there is no problem in refrigerating it either.

It is frequently use in commercial kitchens as frying oil, other than it’s inexpensive price, it has a neutral flavor and high smoke point of 450-450 degrees Fahrenheit, flashpoint of 617 degrees Fahrenheit and fire point of 670 degrees Fahrenheit.

Corn oil has variety of industrial uses such as in manufacturing of biodiesel, soap, salve, paints and inks, rust proofing, textiles, insecticides and pharmaceutical products.

Sesame Oil

This edible vegetable oil is obtained from pressed ripe sesame seeds, refined ones are followed with chemical solvent extraction, neutralization and bleaching. It comes in a variety of colors from light to deep reddish yellow depending on the seed's color and milling method.

The unrefined, cold pressed sesame oil has a moderate smoke point of 350 degrees Fahrenheit and it tastes great in vinaigrettes, dressings and marinades, while toasted sesame oil brings some bold nutty flavor to stir fries dishes and Asian dips. Semi-refined sesame oil has a high smoke point of 410-450 degrees Fahrenheit, making it suitable for most cooking purpose. Store it in a amber-colored bottle in a cool shelf, cabinet or cupboard, but it can benefit from refrigeration and limited exposure to light and high temperatures to minimize nutrient loss rough oxidation and rancidity.

Grapeseed Oil

Grapeseed oil, also known as grape oil, is a byproduct of winemaking, where excess grape seeds are pressed and oil is obtained. This light, the lighter the better, green colored and neutral in flavor are greatly appreciated in culinary world for its moderately high smoke point of 420 degrees Fahrenheit  and most especially as doesn’t overpower other ingredient.

Given that supply is limited just like extra virgin olive oil but slightly less expensive but still expensive, it is saved for vinaigrettes, salad dressing and mayonnaise. It is also use as a base for oil infusion so herbs and spices. It is widely used in baked goods, pancakes and waffles, especially raisin pancakes. Speaking of raisins, it is sprayed on raisins to help retain their flavor. 

Just like extra virgin olive oil, buy oil that is packaged in a dark colored glass bottle. And store it in a cool and dark location, like refrigerator or cellar.

Grapeseed oil is a great source of essential fatty acids and Vitamin C and ideal for emancipated individual to help gain healthy weight. It has been used in hair and skin products, so be careful in buying and make sure it is culinary grade.

Olive Oil

This edible oil and its varieties will be feature on the Fifth Part of Cooking Oil Series.

…to be continued

There are lot of different types of cooking oil, as well as, vast variety of vegetable oils, that fact alone would make anyone curious about the significant differences and similarities of oils and proper applications in different kinds of cooking methods. There is a library of information on vegetable oils and it took 3 parts of this series to impart a fraction. This cooking oil series have not even discussed cooking oils fat content which that alone warrant it own series to be examine to avoid premature conclusion and misleading health trends.

What do you think about the different types of vegetable oils? Is there particular topic you would like to know about vegetable oils? Please share your thoughts and post comments, reactions, inquiries, suggestions and corrections below. And do not forget to follow to inspire and help this blog create better content. Thank you!

As always enjoy learning!

References

1. Kinkead, E.B., Sehbai, D.S. & Tunney, C.J. (Eds.). (1972). Modern Century Illustrated Encyclopedia (Vols. 9, 16, 23). Australia: McGraw-hill Far Eastern Publishers

2. The Editors of Encyclopedia Britannica. (2013). Encyclopedia Britannica. [Website]. Retrieved from https://www.britannica.com/science/fatty-acid

3. Gunstone, F.D. (Ed.). (2011). Vegetable Oils in Food Technology: Composition, Properties and Uses (Second Edition). United Kingdom: Blackwell Publishing Ltd. 

Cooking Oil Part III: Types of Vegetable Oils

This article is the third part of the cooking oil series, in which the first article of the series was an introduction of different sources of cooking oil and its major characteristics. The second part of the series presented cooking oils derived from plants, known as vegetable oils, and the most common types of vegetable oils. It had also enumerate its culinary uses based on it characteristics.  

Here is the continuation of the different types of vegetable oils use in cooking, its extraction process, characteristics and proper application.

 

Types of Vegetable Oils

 

 

Canola Oil

One of the most used cooking oil is canola oil, but canola is derived from a cultivar or a variety of rapeseed. Looking into list of global vegetable consumption or any indexes about edibility, canola oil appears on that list, but on the list of global vegetable oil production, it is under rapeseed category. This oil is extracted by heating, then crushing and lastly using hexane solvent.

The refined canola oils have 457-464 degrees Fahrenheit smoke point, 619-644 degrees Fahrenheit flash point and 662-680 degrees Fahrenheit fire point. With such characteristic and refined quality of having a neutral flavor, such oil is commonly used in frying and  baking, while for unrefined ones are used as salad dressing.   Unrefined vegetable oils have lower smoke and flash point due to impurities, but have better flavors.

Sunflower seed Oil

Manufacturers of both food and cosmetics products recognized the health benefits of sunflower oil, which some claim it is high in Vitamin E. This stable and non-volatile oil derived from compressed sunflower seeds, has been preferred oil in “healthy” snack food as potato ships, but it would be the refined type. Since it is pressed from seeds, it has longevity, so just store it in a cool place. 

The refined sunflower oil has a smoke point of 412-471 degrees Fahrenheit, flashpoint of 606 degrees Fahrenheit and fire point of 678-680 degrees Fahrenheit. Hence it is used in high temperature cooking and great for sautéing and searing chicken, fish and tofu. While the unrefined and especially the cold-compressed sunflower oils have lower smoke point of 250 degrees Fahrenheit but have more flavor are ideal for salad dressing.

 

Peanut Oil

The shortage of necessity is the cousin of alternatives; hence peanut oil is an alternative when there was a shortage of whale oil. For edible use, it is obtained by pressing peanut kernels and solvent extraction. This oil is also known as groundnut oil or arachis oil, is pale in color with mild tasting, nutty scent and sweet flavor. Vitamin E is added as   preservative to refined peanut oil. While unrefined ones can go rancid quickly, so it is recommended to buy in small amount, consumed in a month, and properly store in a cool and dry place.

Unrefined peanut oil has a smoke point of 320 degrees Fahrenheit and used for its flavor just like sesame oil, in vinaigrettes, dressing and dips. The refined peanut oil has smoke point of 446-450 degrees Fahrenheit, flash point of 633 degrees Fahrenheit, and fire point of 680 degrees Fahrenheit, hence it is great for frying especially on chicken and other Asian cuisines. 

Some may claim it is one of the healthiest oil as it is high in calories but low in saturated fats, but also consider those who are allergic to peanut and on blood thinning medication.

Coconut Oil

It is quite strange that just a few decades ago coconut oil had been vilified as unhealthy fat, to the point cultivation had been stagnated, most farmers and agriculturists  showed little interest in planting young coconut to prepare the descending yield of older coconuts and means to boost yield, respectively. But now it seems everyone is raving about its health benefits. Most conflate and confuse the health benefits of fresh squeezed coconut milk or gata with coconut oil.

With its moderate smoke point temperature of 385 degrees Fahrenheit, coconut oil is perfect for moderate –heat sautéing and roasting. This oil has very rich flavor, it is great as tropical flavoring ingredient in baking. But not ideal for cooking if you needed neutral-flavored oil. It is not ideal to mix it with vinegar, vinaigrettes and marinades or as finishing oil as it solidifies at room temperature.

For storage, there is no need to refrigerate coconut oil but it can be just it would be harder to use. It is stable and suitable enough to be in a cool and dark place like in a shelf or a pantry.

…to be continued

This is a partial list of the different types of vegetable oils.  Please watch out for the next part of this series and rediscover old and common kitchen items, it characteristics and its proper application.

What do you think about the different types of vegetable oils? Please share your thoughts below. And comments, reactions, inquiries, suggestions and corrections are all welcome. And do not forget to follow to inspire and help this blog create better content. Thank you!

As always enjoy learning!

References

1. Kinkead, E.B., Sehbai, D.S. & Tunney, C.J. (Eds.). (1972). Modern Century Illustrated Encyclopedia (Vols. 9, 16, 23). Australia: McGraw-hill Far Eastern Publishers

2. The Editors of Encyclopedia Britannica. (2013). Encyclopedia Britannica. [Website]. Retrieved from https://www.britannica.com/science/fatty-acid

3. Gunstone, F.D. (Ed.). (2011). Vegetable Oils in Food Technology: Composition, Properties and Uses (Second Edition). United Kingdom: Blackwell Publishing Ltd. 

Cooking Oil Part II - Types of Vegetable Oils

The last article about cooking oil introduced to its characteristic, with the goal that at the end of this cooking oil series the healthiest oils would be known. And the stressful worry of using the wrong type or unhealthy source of fat would be eradicated. This mental agony is due to how fat have been vilified as a cause of some debilitating diseases. Although most vital organs in human anatomy and its physiology are basically fats and needs fats as a precursor for most hormones. Hence, fat and consuming it are important part to properly function.   

There are a wide variety of edible fats from plants and animals. Plant sources of fat are mainly called vegetable oils, and oils are from either from the seeds, the flowers or the fruits of the plants.  The seeds are crushed, and the oil is squeezed out, heat maybe or not applied.

Uses of Vegetable Oils

Industrial Uses

Vegetable oils are used as an ingredient in many manufactured products like soaps, skin products, perfumes and cosmetics. It is also used to make candles, paints and other wood treatment products. It is also used to make biodiesel, as an alternative for conventional diesel fuel. It has limited industrial use as vegetable oils are chemically less stable and easily become rancid.

Culinary Uses

Many vegetable oils are used for cooking. It has directly use as an ingredients in baking for softer texture, solid structure, flavor and flavor base. Another direct use of vegetable oils is as a condiment and/or a finishing ingredient for flavor and to help carry flavor. It is also use indirectly as a medium to heat and cook food like stir frying, sautéing, roasting and grilling.

With so many application of vegetable oil in cooking choosing oil based on its characteristics to match the cooking activity and food  is a crucial step in cooking in itself. For example in sautéing, this cooking method requires relatively high heat or temperature, and minimal amount of fat or oil. The ideal oil to be used in sautéing is one with a high smoke point, which could stand heat and high temperature without disintegrating and burning, an oil with a low smoke point will start to break down  at high temperature and become bitter.

Here are different types of common vegetable oils for cooking and process of extraction, characteristics like flash point and smoke points, and proper use of each of them.

Types of Vegetable Oils

Vegetable Oil

The term, vegetable oil, is for all oils that are from plants, but in industrial and manufacturing labeling connotes to a blend of several vegetable oils with high smoke point, such as corn, soybean, palm and sunflower. Most of these “vegetable” oils are highly processed and refined extract.  It is the most common commercially used of all oils, especially in frying, as it is inexpensive and longer expiration.

Palm Oil

This highly use oil both in culinary and industry is currently in the hot seat following growing concerns raised by NGOs about its social and environmental impacts. The palm oil is edible oil derived from the traditional cold-pressed pulp of the fruit of the oil palm. The high yielding palm oil and its fruit encourage the wide cultivation to the point of intentionally denuding forest and infringing of lands and taking advantage of indigenous people as cheap source of labour.

Palm oil has a high smoke point of 450-489 degree Fahrenheit, flash point of 615 degree Fahrenheit and fire point of 666. It is ideal of high temperature cooking like frying, sautéing, grilling and roasting.

Soybean Oil

This vegetable oil is from cracked, heated, and solvent extracted seeds of the soybean. Further processing is applied to refine and hydrogenate as edible vegetable oil. It has a smoke point of 446-464 degrees Fahrenheit, flash point of 626 degrees Fahrenheit and fire point of 680. Its application in food is mostly used in frying and baking, but it is also use as a condiment for salads.

However, the application expands to other area as it is used as a drying oil for oil painting and printing inks. It is also use a fixative agent in insect repellants and essential oils.

…to be continued

This is just a partial list of the cooking oils, starting with the different types of vegetable oils.  Please watch out for the next part of this series in rediscover old and common kitchen items, it characteristics and its proper use.  With the goal to find the healthiest of edible fats that could be use without worry in cooking.

How do you find this article and series? Please share your thoughts, any comment, reaction, inquiry, suggestion and correction are all welcome. And do not forget to follow to inspire and help this blog create better content. Thank you!

As always enjoy learning!

References

1. Kinkead, E.B., Sehbai, D.S. & Tunney, C.J. (Eds.). (1972). Modern Century Illustrated Encyclopedia (Vols. 9, 16, 23). Australia: McGraw-hill Far Eastern Publishers

2. The Editors of Encyclopedia Britannica. (2013). Encyclopedia Britannica. [Website]. Retrieved from https://www.britannica.com/science/fatty-acid

3. Gunstone, F.D. (Ed.). (2011). Vegetable Oils in Food Technology: Composition, Properties and Uses (Second Edition). United Kingdom: Blackwell Publishing Ltd.